Tilquin Experimental Fruit Series: Difference between revisions

Latest revision as of 18:15, 4 June 2025

Overview

During the 2016-17 lambic brewing season, Gueuzerie Tilquin produced nine experimental fruited lambic batches which were released during the summer and fall of 2017 at various festivals in Europe. Called Experimental Fruit Series #1, these batches were all kegged in very small amounts. For each lambic, 30 kg of frozen fruit was ordered. In the future, some of these experimental batches may grow into larger, regular production lambics. The following is a list and details of the nine lambics produced in the first series.

Cassis Tilquin

Cassis Tilquin was made with frozen organic black currants at a concentration of 250 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Framboise Tilquin

Framboise Tilquin was made with frozen raspberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017.

Griotte Tilquin

Griotte Tilquin was made with frozen griottes (sour cherries) at a concentration of 400 g/L.

Groseille Rouge Tilquin

Groseille Rouge Tilquin was made with frozen organic redcurrants at a concentration of 300 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Mirabelle Tilquin

Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 g/L. Due to only receiving 11 kg of the fruit, only one keg was created from this experiment.

Myrtille Tilquin

Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 g/L.

Myrtille Sauvage Tilquin

Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Rhubarbe Rouge Tilquin

Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Sureau Tilquin

Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.

Photos

All photos are courtesy of Gueuzerie Tilquin.

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 ==Overview==
-During the 2016-2017 lambic season, Gueuzerie Tilquin produced nine experimental fruited lambic batches that were released during the summer and fall of 2017 at various festivals in Europe.  Called ''Experimental Fruit Series #1'', these batches were all keggged in very small amounts.  For each lambic, 30 kilograms of frozen fruit was ordered.
+During the 2016-17 lambic brewing season, Gueuzerie Tilquin produced nine experimental fruited lambic batches which were released during the summer and fall of 2017 at various festivals in Europe. Called ''Experimental Fruit Series #1'', these batches were all kegged in very small amounts. For each lambic, 30 kg of frozen fruit was ordered.
 In the future, some of these experimental batches may grow into larger, regular production lambics.  The following is a list and details of the nine lambics produced in the first series.
 ==Cassis Tilquin==
-Cassis Tilquin was made with frozen organic black currants at a concentration of 250 grams of fruit per liter of lambic.  This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Cassis Tilquin was made with frozen organic black currants at a concentration of 250 g/L.  This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits8 CASSIS.png|center|175px]]
 ==Framboise Tilquin==
-Framboise Tilquin was made with frozen raspberries at a concentration of 240 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017.
+Framboise Tilquin was made with frozen raspberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017.
 [[File:GUEUZE FUTS fruits18 FRAMBOISE.png|center|175px]]
 ==Griotte Tilquin==
-Griotte Tilquin was made with frozen griottes (sour cherries) at a concentration of 400 grams of fruit per liter of lambic.
+Griotte Tilquin was made with frozen griottes (sour cherries) at a concentration of 400 g/L.
 [[File:GUEUZE FUTS fruits16 GRIOTTE.png|175px|center]]
 ==Groseille Rouge Tilquin==
-Groseille Rouge Tilquin was made with frozen organic redcurrants at a concentration of 300 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Groseille Rouge Tilquin was made with frozen organic redcurrants at a concentration of 300 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE_FUTS_fruits4_GROSEILLE_ROUGE.png|center|175px]]
 ==Mirabelle Tilquin==
-Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 grams of fruit per liter of lambic. Due to only receiving 11 kilograms of the fruit, only one keg was created from this experiment.
+Mirabelle Tilquin was made with frozen mirabelle (cherry plum) at a concentration of 350 g/L. Due to only receiving 11 kg of the fruit, only one keg was created from this experiment.
 [[File:GUEUZE_FUTS_fruits14_MIRABELLE.png|center|175px]]
 ==Myrtille Tilquin==
-Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 grams of fruit per liter of lambic.
+Mytrille Tilquin was made with frozen cultured blueberries at a concentration of 350 g/L.
 [[File:GUEUZE FUTS fruits6 MYRTILLE.png|center|175px]]
 ==Myrtille Sauvage Tilquin==
-Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Myrtille Sauvage Tilquin was made with frozen wild organic blueberries at a concentration of 240 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits2 MYRTILLE SAUVAGE.png|center|175px]]
 ==Rhubarbe Rouge Tilquin==
-Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 grams of fruit per liter of lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Rhubarbe Rouge Tilquin was made with frozen organic red rhubarb at a concentration of 310 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits10 RHUBARBE ROUGE.png|center|175px]]
 ==Sureau Tilquin==
-Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 grams of fruit per liter lambic. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
+Sureau Tilquin was made with frozen organic elderberry at a concentration of 200 g/L. This lambic was served at BXLBeerFest in August 2017, as well as at the Beavertown Extravaganza in September 2017.
 [[File:GUEUZE FUTS fruits12 SUREAU.png|center|175px]]